Exact quantities, then the method.
Soursop and coconut are a natural tropical pair, so this dairy-free latte almost makes itself. Brew the soursop and moringa blend strong, then top it with barista coconut milk frothed into a soft foam. The coconut leans into the tea's creamy, fruity side, and a little toasted coconut over the top brings out the aroma.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Coconut and Soursop Latte recipe. Canonical: https://teas.co.uk/recipes/fruit-tea/coconut-and-soursop-latte/
Caffeine-free and fully plant-based. Makes one tall glass.
You'll need
- 2 Dalgety Soursop and Moringa tea bags
- 100ml freshly drawn water, brought to a true rolling boil
- 200ml barista-style coconut milk, well shaken
- 1 tablespoon of toasted desiccated coconut, for the foam dust
- 1 fresh mint leaf, for the rim
- 1 warmed 350ml glass cup
- 1 small heatproof jug
- 1 small saucepan
- 1 small handheld milk frother
Method
- Warm a tall glass with hot water and empty it.
- Steep two tea bags in 100ml of freshly boiled water for six minutes to make a strong concentrate, then lift them out.
- Warm the coconut milk gently until it just steams; keep it below 70C, as plant milks turn bitter if they get too hot.
- Froth the warm coconut milk with a handheld frother into a thick foam.
- Pour the tea concentrate into the glass, then float the coconut foam on top over the back of a spoon.
- Dust with toasted desiccated coconut and rest a mint leaf on the rim.
- Toast the coconut in a dry pan until just golden before you use it; it makes all the difference to the smell.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dalgety Soursop and Moringa, 18 Tea Bags 40g
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